May Recipes

Italian Prosciutto Salads

30 Minutes Or Less Badge
Two plates of Italian Prosciutto Salad
Hands On:
15 minutes
Total Time:
25 minutes
Serves:
4

Ingredients

  • 3 cups Hy-Vee Bakery Italian bread, cut into 1½ -inch cubes
  • 3 tbsp plus 1/3 c. Gustare Vita basil-flavored olive oil, divided
  • 2 tbsp fresh lemon juice
  • 2 tsp Hy-Vee honey
  • 4 cups romaine lettuce, chopped
  • 2 cups shredded iceberg lettuce
  • 8 small radicchio leaves
  • 2 (3-oz. each) pkgs. Culinary Tours prosciutto, torn
  • 1 large tomato, cut into wedges and halved
  • ½ English cucumber, cut into bite-size pieces
  • 1 (12-oz.) container marinated fresh mozzarella pearls, drained
  • Fresh basil, for garnish
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Preparation

1
Preheat oven to 350°. Place bread cubes in large rimmed baking pan; drizzle 3 tablespoons olive oil and toss to coat. Bake 10 to 12 minutes or until crisp and golden brown, stirring halfway through. Set croutons aside to cool.
2
For dressing, whisk together remaining ⅓ cup olive oil, lemon juice, and honey in a small bowl; set aside.
3
To serve, arrange romaine and iceberg lettuces, radicchio, prosciutto, tomato, cucumber, and croutons on 4 large salad plates. Top with mozzarella pearls; garnish with basil, if desired. Serve with lemon dressing.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:750
% Daily Value*
Total Fat: 51g 65%
Saturated Fat: 17g
Trans Fat: 0g
Cholesterol: 60mg 20%
Sodium: 1140mg 50%
Total Carbohydrate: 35g 13%
Dietary Fiber: 2g 7%
Sugars: 6g 12%
Protein: 38g 76%

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